Pumpkin Spice Cheesecake

My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal. Visit my blog at www.HealthifiedMom.com for more great recipes like this one! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!—Jenny Dubinsky, Inwood, West Virginia

Total Time

Prep: 30 min.
Bake: 1-1/4 hours + chilling

Makes

12 servings

Ingredients

1-1/2 cups graham cracker crumbs

1 tablespoon brown sugar

2 teaspoons baking cocoa

1/8 teaspoon salt

5 tablespoons vanilla yogurt or plain yogurt

FILLING:

3 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

1 can (15 ounces) pumpkin

1/4 cup reduced-fat sour cream

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

3 large eggs, lightly beaten

1 large egg yolk

Directions

Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa, and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce the oven setting to 325°.

In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla, and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to the baking sheet.

Bake 1-1/4 to 1-1/2 hours or until the center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.